Video: Dad in the kitchen: Cooking for kids and parents

Closed captioning of: Dad in the kitchen: Cooking for kids and parents

>>>this morning on "today's kitchen," helping dads spice it up. we're going to start out with a dish that's for the kids and then we make it more manly. shea is the owner of italian kitchen in new york. also happens to be the dad of three. good to see you.

>>like wise.

>>kids love pasta. you can never go wrong with pasta and cheese.

>>absolutely. we're going to do rigatoni. started with a little bit of stock in here. some garlic. add a little bit of butter.

>>all of it?

>>you put it all in there.

>>this is the basic thing for the kid. this is how you start it out.

>>butter and cheese.

>>it's like
ladies night
out, all the kids are at your house and you need a little bit of release. so here we go. put some of the pasta in there.

>>so pull that out.

>>so you've already cooked it.

>>yeah, it's just
al dente
.

>>i think i overcooked it. how much is going in here.

>>put it all in there.

>>hungry kids
.

>>just going to stir this up. add the cheese.

>>that's just regular parmesan there?

>>yeah, it's grated
parmesan cheese
.

>>that took a minute and now kids are happy. a
little red
wine and then the kids are good to go.

>>wow.

>>there's a ninth jackson.

>>dora the explorer a lot of fun at your house.

>>they'll sit in front of the tv and enjoy.

>>now add some meat.

>>so we have some panchetta.

>>now we've got to man it up.

>>we have to add some vegetables.

>>do we have to?

>>you don't have to.

>>we're on tv, though.

>>so now we're going to add the pasta.

>>okay.

>>now we're talking.

>>the kids awill eat this, too, though. although, any sign of anything green, you have to pull that out.

Preparation

In a large sauté pan, add the butter, onions, leeks and garlic and sweat until it is soft. Remove the vegetables and add the canola oil and render the Sausage until it starts to brown. At this stage, add the pancetta and continue to render until the sausage is browned and pancetta is rendered. Add the vegetables back to the rendered meat.

In a large sauté pan, add a garlic clove, butter and olive oil. Lightly sweat the garlic, no color. Add the stock, butter and mascarpone and cook down to a glaze consistency.

In a large sauce pot, fill with water and season generously with salt and bring to a boil. Add the pasta and cook until just al dente. Reserve.

For children’s pasta: Add the pasta to the sauce with the butter/mascarpone glaze and finish with parmigiano cheese.

For the adult pasta: Add the rendered vegetables and pork to the pan with the sauce and heat through. Toss the cooked pasta with the sauce and finish grated parmigiano cheese. Plate and cover with slices of speck and bread crumbs.

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